摘要
选用云南野生蜂蜜和滇红可食用玫瑰研制蜂蜜玫瑰花酱,并加入一定量的柠檬酸和异VC钠。在单因素试验的基础上,通过正交试验,得到蜂蜜玫瑰花酱的最佳配方为蜂蜜∶玫瑰花∶柠檬酸∶异VC钠=100∶30∶8∶6。采用该配方所制成的产品玫瑰香气浓郁、色泽艳丽、口感细腻、酸甜适宜。
Yunnan wild honey and Dianhong edible rose were used to produce honey rose sauce,and a certain amount of citric acid and sodium erythorbate were added.On the basis of the single factor test,through the orthogonal test,the best formula of honey rose sauce was determined as follow：100 parts of wild honey,30 parts of roses,8 parts of citric acid and 6 parts of sodium erythorbate.The product made from this formula has exquisite taste,nice smell,bright color and agreeable in flavor.
作者
刘云
付羚
阚欢
何勋晶
LIU Yun1, FU Ling1, KAN Huan, HE Xun-jing2(1 School of Light Industry and Food Engineering, Southwest Forestry University, Kunming Yunnan 650224; 2 Yanshan Ruicheng Agricultural Development Co., Ltd)
出处
《现代农业科技》
2018年第9期265-265,270,共2页
Modern Agricultural Science and Technology
关键词
蜂蜜玫瑰花酱
单因素试验
正交试验
工艺
配方
honey rose sauce
single factor test
orthogonal test
technology
formula
